KISSES Caramel Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 45 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Turn HERSHEY'S KISSES Milk Chocolate Filled with Caramel Candies into a sweet layer between rich cheesecake and delightfully crumbly cookie crust with this easy-to-follow KISSES caramel cheesecake recipe. The stars of this cheesecake — cream cheese, caramel and whipped topping — make this dessert incredibly flavorful, moist and creamy. Use a premade crust to keep things super-simple, or find the easy recipe for the homemade version below. Hey cheesecake fan, this HERSHEY'S Chocolate Cheesecake is a beginner-friendly cheesecake that calls for only seven ingredients.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 45 minutes
- Cool Time
- 2 hours 30 minutes
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
72HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
-
2 1/2 tspsmilk
-
3 packagescream cheese (8 oz each), softened
-
3/4 cupsugar
-
1/2 tspvanilla extract
-
3eggs
-
1 tspwater
-
1 1/2 cupswhipped topping
Directions
Equipment Needed
Oven
Bowls
Wire Rack
Microwave-Safe Bowl
Microwave
Refrigerator
9-Inch Springfoam Pan
1
Prepare Cookie Crumb Crust. Heat oven to 350°F.
2
Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.
3
Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.
4
Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.
5
Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at medium 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers.
Cookie Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (135g)Amount per servingCalories490% Daily Value*Total Fat 32g 41%Saturated Fat 19g 95%Trans Fat 0.5gCholesterol 125mg 42%Sodium 330mg 14%Total Carbohydrates 46g 17%Dietary Fiber 0g 0%Total Sugars 35gIncludes 30g Added Sugar 60%Protein 8gVitamin D 0 0%Calcium 120mg 10%Iron 0mg 0%Potassium 194mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
